A beef roast slow-cooked in tequila is shredded and rolled up in tortillas with rice, beans, and chiles in this extravagant enchilada recipe.
Preparation Time
45 mins
Cooking Time
13 hr
Total Time
13 hr 45 mins
Calories
1015 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low until tender, 12 to 18 hours.
Step 3
Shred beef using 2 forks; let it cool, about 30 minutes. Transfer shredded beef to a plate using a slotted spoon, reserving cooking liquid in the slow cooker.
Step 4
Pour reserved cooking liquid into a large pot; stir in rice. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Step 5
Mix black beans, refried beans, and 1 can green chile peppers together in a bowl.
Step 6
Mix spicy enchilada sauce, mild enchilada sauce, and tomato paste together in a bowl until smooth. Spread a thin layer of sauce in the bottom of a deep baking dish.
Step 7
Spoon 1/4 cup bean mixture, 1/4 cup rice, 1/2 cup shredded beef, 1 tablespoon sauce, and 2 tablespoons Mexican cheese blend over 1 tortilla. Roll up tortilla and place seam side-down in the baking dish. Repeat with remaining ingredients until baking pan is full.
Step 8
Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining 1 can green chile peppers over cheese.
Step 9
Bake in the preheated oven until cheese is bubby and golden brown, 45 minutes to 1 hour.
Ingredients
1 (16 ounce) can refried beans
2 (15 ounce) cans black beans, rinsed and drained
2 (6 ounce) cans tomato paste
1 (3 pound) beef roast
3 cups uncooked rice
3 jalapeno peppers, seeded and diced
1 (12 ounce) bag shredded Mexican cheese blend
3 cups tequila
6 cloves garlic, smashed and diced
2 (6 ounce) cans diced green chile peppers, divided
